I spent a couple cocktail hours making palomas a few different ways…I can confidently tell you, this is THE ONE! Turns out, skip the fresh grapefruit juice, grapefruit soda is where it’s at! This recipe is based on the ingredients used at Hotel Madrid in Milwaukee. Good luck not making it a double header, even at brunch. Been there, done that!The two keys here are the grapefruit soda and the Tajin seasoned rim. You can find both of these at any Mexican grocery store. Tajin is a mix of sea salt, mild chilies and lime. Don’t skip this!! It will make you pucker a tiny bit until that grapefruit soda hits your tongue. And it will make your mouth water for that next sip! You’ll use Tajin for other things, I promise. Corn on the cob? Dead. My two favorite and IMO essential cocktail tools are a strong citrus juicer and this mini measuring cup. Game changing. (Bookmark that measuring cup for later…it appears to be experiencing quarantine pricing…)The “Cocktail Class”: In spirit of Cinco de Mayo, I made cocktail kits with the Paloma ingredients to drop off at my friends’ houses for our virtual happy hour. I even found these mini Tajin seasonings on amazon – how cute are they?!
Step 1: Crack open your SOL.Step 2: Season your rim.Step 3: Stir together the tequila, grapefruit soda, and lime juice. Add ice.Step 4: Salud!Fair warning, these go down FAST. Despite the 2:1 ratio, you hardly taste the tequila…
Makes 1 cocktail
- 2 oz blanco tequila (1/4 cup)
- 4 oz grapefruit soda (1/2 cup)
- 1 Tablespoon fresh lime juice
- Tajin seasoning for the rim
Run a cut (already juiced is easiest) lime along the rim of your glass and then dip it in the Tajin seasoning to create the seasoned rim. Pour the grapefruit soda, lime juice, and tequila into the glass. Stir and add ice.
It’s easy to multiply and make a pitcher, if your quarantine party is more than 1 :)